Just after locating rapid success this spring with Isan Thai cafe Tum Pok Pok in Chamblee, Jakkrit Tuanphakdee and Adidsara Weerasin (Bangkok Thai, Crab 404), along with lover Taya Denmark, open Yao August 26, an tasteful, multi-degree Thai-Chinese restaurant in the vicinity of Perimeter Center in Dunwoody.

Impressed by Yaowarat Highway, the key thoroughfare in the Samphanthawong District of Bangkok’s Chinatown, Yao melds the flavors, dishes, and ingredients of the Thai-Chinese group who’ve termed the community home for much more than two hundreds of years. As 1 of the largest Chinatowns in the entire world, the internet site for Yao describes this space of Bangkok as a “paradise for food lovers”, leaning into “spicy, crunchy, tangy” flavors and generations-previous dishes.

Tuanphakdee and Weerasin (who grew up in Bangkok) hope to recreate not only the dishes usually observed in Yaowarat, but the vibe of the neighborhood, its places to eat, and its residents at Yao. This involves a massive mural of a female representing the Chinese community in Bangkok highlighted prominently in the vicinity of the bar at Yao, which serves wines by the glass and bottle, beer, and a range of sakes.

A mural of a girl representing the Chinese group of Bangkok punctuates the bar location.

The khao soi gai, a noodle dish comprising rooster, lime, pickled eco-friendly mustard, crimson onions, and a quail egg in curry broth, a each day entire salt and peppered fish, spaghetti with northern Thai sausage, and roast duck egg noodles with Yu choy cilantro and a quail egg are standouts on the menu here.

Yao also serves a compact range of Japanese-influenced dishes, like spicy teriyaki tofu, Ishiyaki wagyu served Thai design, and cha siu pork belly, along with a part of appetizers this sort of as crab wontons, truffle parmesan chips, and prawn taro rolls.

Khao soi gai (noodles with chicken, lime, and quail egg in curry)

Khao soi gai, a noodle dish comprising rooster. lime, pickled green mustard, red onions, and a quail egg in curry broth.

At approximately 4,000 square toes and spanning two ranges, Yao seats up to 120 people today within involving its many dining spots and bar. The restaurant’s partially covered patio seats up to 40 folks.

Whilst at the moment only serving dinner, beginning at 4 p.m., lunch should start off at Yao in the coming months. Just take a glance at the menu here.

The upstairs dining place at Yao.

Open Sunday, 4 p.m. to 10 p.m. Tuesday – Thursday, 4 p.m. to 10 p.m. Friday and Saturday, 4 p.m. to 11 p.m. Get on line for takeout or shipping and delivery. Lunch forthcoming.

237 Perimeter Middle Parkway, Dunwoody. yaoatlanta.com. Masks required.

Disclaimer: Wellbeing authorities consider dining out to be a substantial-risk activity for the unvaccinated the latest details about the delta variant signifies that it may pose a minimal-to-reasonable possibility for the vaccinated, specifically in parts with significant transmission. The hottest CDC guidance is listed here locate a COVID-19 vaccination site in this article.

The Best Globally Inspired Dishes From Around The World

Travel from Greece to Thailand without leaving the kitchen.

Maybe you’re sick of your dinner rotation and want to make something new, or perhaps you miss traveling and want to try cooking some globally inspired meals. Redditor u/PoissonIvyyy asked people to share their favorite authentic dish from their nationality or ethnicity. Here are some of the responses.


Vietnam: “Banh Xeo, a crispy savory ‘pancake.'”

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“It’s my favorite meal and it’s relatively easy to make as far as Vietnamese recipes go, with only a few ingredients. Add sparkling water or beer to make the batter extra crispy!” —u/49mttj

Recipe: Crispy & Savory Vietnamese Crêpes


Taiwan: “Beef noodle soup.”

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“A few tips for making it: quickly boil the meat beforehand and rinse well with cold water, removing all the stuff that gets boiled out. Simmer the broth and do not let it violently boil. Boiling it will incorporate fat into the stock and you will end up with a murky broth rather than a clear one. Serve with pickled veggies!” —u/Kawaii_Sauce

Recipe: Taiwanese Beef Noodle Soup


India: “Biryani! Make it with vegetables, chicken, or (my favorite) mutton.”


El Salvador: “Pupusas. They’re thick, stuffed tortillas and you can customize what you put inside of it, like cheese, beans, pork, etc…”


Greece: “Spanakopita.”


Persia: “Ghormeh Sabzi.”

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“Bonus points if you can make a nice tahdig (crispy rice) to go with it. And serve with a side of mast o musir (yogurt with minced shallots).” —u/GoatLegRedux

“Ghormeh sabzi is made with fenugreek, beef lamb or chicken, and kidney beans. It is stewed all day and served with long grain basmati rice. It is my favorite dish, and the smell reminds me of childhood.” —u/boxxoroxx

Recipe: Ghormeh Sabzi


Cuba: “Ropa Vieja, which is basically Cuban pulled beef stew.”


Sri Lanka: “Sri Lankan rice and curry. It differs from Indian curry in a lot of ways and is worth a try.”


Korea: “Cold noodles (naengmyeon) paired with barbecued short ribs (galbi).”


Philippines: “Adobo.”

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“This popular Filipino dish and cooking process involves marinating meat, seafood, or vegetables in vinegar, soy sauce, garlic, and black peppercorns, then simmering them in marinade until the natural oils come out. Each household has a ‘special’ way of cooking adobo. Some omit vinegar or soy sauce, while others add coconut milk.” —u/invmatrix

Recipe: Chicken Adobo


Indonesia: “Gado Gado.”


Venezuela: “Guasacaca.”

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“It’s a type of Venezuelan guacamole, but it’s much better and tangy. It’s typically used as dip with meat or bread.” —u/Archetix

Recipe: Guasacaca Sauce


China: “Mapo Tofu.”

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“Mapo Tofu is the recipe that started me on the journey of learning authentic Chinese cooking years ago. Best decision of my life!” —u/Ostrich__Jockey

Recipe: Mapo Tofu


China: “Hainanese chicken rice.”


Nepal: “Momo and achar. My family is from Nepal, and this is one of my favorites.”


Puerto Rico: “Rice with Spanish chorizo, pigeon peas, and olives. It’s so delicious, especially when served with some plantains.”

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South Africa: “Bobotie”

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“It’s such a delicious winter food. My mom used to serve it with yogurt and banana slices to cool it down. Sounds weird, but it works!” —u/iwokeuplikemish

Recipe: Best Bobotie


Japan: “Oyakodon Donburi.”


Nigeria: “Jollof rice. It’s legendary!”


Slovakia: “Halushki and homemade pierogis.”


Canada: “Poutine.”

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“There are two major selling points: you need a poutine gravy and actual cheese curds. If you just do regular gravy and chunks of whatever cheese, you’re not going to get the real experience (although it’ll still taste alright).” —u/MythicalBeast42

Recipe: Canadian Poutine


Poland: “Bigos, aka hunter’s stew. It’s basically stewed cabbage, meat and mushrooms and is so good.”


Jamaica: “Ackee and saltfish with fry dumpling or fry fish and festival.”

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Syria: “Bamiya. It’s an okra stew with sautéed vermicelli in butter and chicken broth.”

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“My family makes it with cilantro, tomato, a ton of garlic, beef (though lamb is more traditional), tomato paste, and a little bit of baharat. Make sure to use small okra, as the big ones get stringy and slimy.” —u/topologicalpants

Recipe: Middle Eastern Okra and Meat Stew


Mexico: “Cochinita pibil.”

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“My family is Mexican from Yucatan. The regional specialty there is cochinita pibil, which is usually eaten in taco form. You marinate pork in achiote (annatto seed) paste, orange juice, and lime juice, then slow roast it in banana leaves. The tacos are topped with pickled red onion and habaneros.” —u/yayastrophysics

Recipe: Conchita Pibil


Sweden: “Kroppkakor (aka potatoes, meatballs, gravy, and lingonberries).”


India: “Aloo paratha.”

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“It’s unleavened dough rolled with a mixture of mashed potato and spices, which is cooked on a hot tawa (or a pan) with butter or ghee.” —u/blue-account

Recipe: Potato-Stuffed Paratha


Hungary: “Chicken paprikash.”

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Portugal: “Carne de Porco Alentejana. Portuguese pork and clams with potatoes in a great sauce. It’s one of my favorites.”

Michael Watz / Getty Images/iStockphoto


Lebanon: “Kibbe. It’s my favorite Middle Eastern/Lebanese dish.”

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“I would describe it as sort of a Lebanese meat loaf. You can prepare it baked, fried, or even raw (never tried it this way, but it is very popular).” —u/patjorge

Recipe: Lebanese Kibbeh


Denmark: “Meatballs in curry.”

Nordic Food Living / Via nordicfoodliving.com

“The meatballs are made from pork and generally aren’t seasoned with anything except for onion, salt, pepper, and some flour and egg to bind them. You either boil them in salted water or stock until they float, or you can steam them. Boiling is the traditional way. The curry sauce is roux-based and you can add finely minced onion and/or apple. Serve with rice.” —u/sailor_stuck_at_sea

Recipe: Danish Meatballs in Curry


Brazil: “Feijoada! It’s black bean stew with sausage and pork.”

How To Recreate Regionally Inspired Dishes At Home

While the United States’ vaccine rollout has been faring better than most parts of the world, travel as we know it will never be the same—even with multiple iterations of Covid passports. Many are still fearful. Once-popular flight routes are no longer. Borders are still closed.

And we’re certainly still a ways from returning to “normal,” whatever that may look like in the future.

But there is one relatively easy way to feel like you’re in your favorite destination again: Recreate some much-loved regional dishes in the comfort of your home, in lieu of travel.

I don’t know about you, but I’m ready to plan my next getaway solely because of the kinds of vivid food cravings I’ve been having: the kind that can only be brought about by extreme wanderlust. I haven’t stopped thinking about all my favorite meals from outside the tiny island of Manhattan that I live in. I’ve been craving for Caribbean fish fries, decadent French meals, comfort food dishes from the south, and all sorts of seafood specialties from New England.

Alas, my culinary repertoire is not exactly vast. At least not when it comes to this category. (I’m more of an anything goes, no-recipe homecook.)

So for inspiration and words of wisdom, I reached out to some notable chefs—from The Four Seasons Punta Mita’s Jorge González to The Peninsula Paris’ David Bizet to The Langham Boston’s Stephen Bukoff. And of course, they graciously obliged.

Recipes from Around the World: Easy-to-Make Dinners from Notable Chefs


“Not that you would really need a reason after the winter months to go out and refresh on a beautiful spring day—but the citrus and fennel salad with grilled Georges Bank scallops just might be the nudge you need go out, dust off, and fire up the grill. This is a great spring dish as it combines the wonderful (yet muted) salty and sweet elements of the sea with the complex earth tones and acid highlights of the land, which brings together the best elements here in Newport. It’s a fantastic repast that is well suited not only for those warm spring days but also a balmy evening.” Joseph Thompson, chef at Hotel Viking (Newport, Rhode Island)

For the Scallops (Serves 4):

1 lb. Georges Bank scallops (average of 12 per lb.)

1/3 cup plus 3 tablespoons extra virgin olive oil

1 tbsp. kosher salt

1 tbsp. ground black peppercorn

For the Salad (Serves 4):

4 cups washed, dried, and gently tossed greens (such as arugula, red oak, spinach, and endive)

1 thinly sliced watermelon radish

1 bulb thinly sliced sweet fennel without green stalks or fronds

1 Valencia orange, peeled with pith removed and sliced into wheels

2 blood oranges, peeled with pith removed and sliced into wheels

2 Cara Cara oranges, peeled with pith removed and sliced into wheels

1 tsp. fresh thyme leaves

¼ cup washed whole Italian parsley leaves (without stems)

3 tablespoons apple cider vinegar

Directions: Fire up the grill. If yours is gas set one side to high and the other to low. If you are using charcoal the same would apply—simply move the coal to one side. While the grill is getting happy, take the scallops from the cooler and pat dry with a paper towel and place them on a plate. Cover all sides of the scallops with the 3 tbsp. of olive oil and sprinkle with the kosher salt and pepper. When the grill comes to temperature, place them on the hottest part of the grill for 2 minutes then turn over and continue grilling for another 2 minutes. Place the scallops on a heat proof dish and move to the cooler side of the grill for three minutes to temper down and ensure a thorough cook. In a medium sized bowl: combine the radish, fennel, oranges, thyme, parsley, and cider vinegar. Gently add the greens and divide onto 4 chilled plates. Place the scallops on the greens and add any liquid that remains in the pan to the remaining olive oil, give it a quick whisk with a fork and drizzle over each salad. 


“If we had to describe Nayarit with just one dish, it would be Zarandeado fish. There is nothing more local than this dish—but it’s also known around the globe. We recommend using red snapper, a fish native to the region, and lighting your grill with capomo wood, which is another local offering. The ancient dish—with a history of more than 500 years being part of traditional Mexican cuisine—can be found on the streets, in the most exclusive restaurants and resorts in Riviera Nayarit, all over the country, and in many different restaurants worldwide. Locals love it and so do tourists.” —Jorge González, executive chef at the Four Seasons Punta Mita (Nayarit, Mexico)


1 whole fresh fish pink snapper

¼ medium white onion

3 pieces garlic cloves

2 pieces dry chile ancho seedless

2 pieces dry chile guajillo seedless

3 oz. achiote paste

1 tsp. cumin

1 cup orange juice

1 cup olive oil

Salt, to taste

Ground black pepper, to taste

Directions: Soak chiles in hot water for 20 minutes. In a blender, add all the ingredients, including the softened chiles, and process to get a thick consistency. Marinate the fish with the mixture and grill it using a fish grill basket. Serve with a salad of chayote, carrot, red onion, avocado, cilantro, and lime juice—and grilled flour tortillas.


“The dish reflects the entire philosophy of my cuisine: naturality and authenticity. The dish is simple yet elegant, and can easily be made by the home chef anywhere in the world, while giving them the feeling that they have been transported to The Peninsula Paris.” —David Bizet, chef at The Peninsula Paris


2 crabs                                                       

2 limes                                                 

5 cl. of olive oil 

25 cl. of milk                                               

1 cauliflower                                                  

1 Espelette pepper                                         

1 jar of candied citron

50 g. of breadcrumbs

100 g. of Caesar’s mushrooms

Directions: Cook the cauliflower in the milk and water. Once cooked, drain and cut into small pieces and season with Espelette pepper, lime zest, and lime juice. Cook the crabs (10 minutes per 100 g.)—and peel the legs and the head. Crush the head flesh into crab meat and season with olive oil, salt, and lime zest. Drain the lemon—then blanch it 4 times, blend, and add a dash of lemon juice. Then put it in a pipette. Cut the Caesar’s mushrooms in thin slices. To serve: make cylinders of crab meat and alternate in the plate with crab legs. Add the cauliflower and the Caesar’s mushrooms—and then spread the breadcrumbs and decorate with lemon dots.  


“A southwestern play on a classic European seafood dish, the word crudo means ‘raw’ in Italian. So we showcase local citrus, olive oil, and indigenous peppers to give this dish that slow burn of natural spice that our region is known for. My inspiration for this dish is the simplicity of letting the quality of the ingredients do all the talking. Leonardo Da Vinci said it best: ‘Simplicity is the ultimate sophistication.’” —Anthony R. Marazita, chef at Amangiri (Canyon Point, Utah)

Ingredients (Serves Two):

1 lb. sashimi-grade tuna

1 lemon

1 orange

1 grapefruit

1 jalapeño

4 oz. extra virgin olive oil

1 oz. sherry vinegar

pinch kosher salt

pinch black pepper

pinch of red chile flakes

Directions: With a knife peel all the citrus and cut out segment wedges and place wedges aside. In a separate bowl squeeze the remainder of the citrus into juice. Slice your tuna in ½ inch slices and set aside. Slice your jalapeño in thin wheels and set aside. In your citrus juice bowl: add your oil, vinegar, black pepper, and chile flakes. Whisk until combined. On a plate: compose your sliced fish with your citrus segments and jalapeño wheels; and at this point sprinkle your salt on the raw fish. Finish by spooning your liquid over your fish and enjoy with fresh greens or on its own as a starter.


“Succotash should be a celebration of vegetables readily available during the current season. I would never add corn or tomatoes to a succotash if it wasn’t summer. The vegetables used should reflect what is currently growing in your area at that time. And only use whatever fresh bean or pea you can find. It doesn’t always have to contain lima beans and corn!” Brian Owenby, chef at Grand Hyatt Nashville (Nashville, TN)


2 tablespoons diced unsalted butter

2 cup of vegetable stock or chicken stock

1 cup fresh crowder peas or purple hull peas (fresh green peas will also work)

1 small sweet onion, diced

Corn kernels from 6 ears of corn

1 cup thinly sliced okra

1 cup medium diced zucchini and yellow squash

1 to 1 ½ tsp. salt

½ teaspoon freshly ground black pepper

1 cup halved or quartered baby tomatoes

1 fresh lemon, cut into wedges

½ cup parsley or basil, chopped

½ lb. thick-sliced bacon, cooked and crumbled (optional)

Directions: Begin with a large, hot sauté pan. Add in the whole butter and allow it to melt. Once it starts to sizzle and pop add ¼ of the stock. This will bring the butter together and make it creamy. Add the peas and the onion. The fresh peas will cook quickly. As the liquid evaporates from the pan add more stock. Quickly add the corn and the squash. Toss the vegetables or stir them in the pan and season with salt and pepper. After a minute add the okra and the tomatoes. Again, toss or stir to combine. Continue adding stock to keep the butter creamy. If adding the bacon do it now. Check for seasoning and add the parsley or chopped basil and finish with a couple of squeezes of lemon. Serve immediately.


“The lobster and fresh linguine dish is a beautiful combination of Boston’s heritage and the al fresco dining experience at Grana.” —Stephen Bukoff, chef at The Langham Boston (Boston, Massachusetts)


1 1.5 lb. lobster per person

Pinch of salt

Pinch of pepper

¼ tsp. garlic

1 sprig tarragon

1 cup spinach

1 stp. minced chive

¼ cup white wine

Fresh linguine

1 tbsp. butter

1 qt. heavy cream

2 tbsp. ricotta salata

Directions: In a large pot bring salted water to a rolling boil. Add whole lobster and cover until it turns red (approximately 12 minutes). Once lobster is cooked remove from the water and let cool immediately. Once lobster is cool start to break down the lobster and remove the meat from the shell by using kitchen shears and a lobster cracker. Remember the meat in the knuckles (the “arm” before the “claw” and even the meat in the little legs below)! Reserve the shells and the carcass separately, for use later. In a separate pot: Sweat some garlic, onion, and celery—then add the reserved lobster shells and carcass. Press down with a spoon to break up the shells and add the white wine. (Be careful to take this off of an open flame to prevent any fires.) Once the wine is reduced, add the heavy cream. Reduce the cream by half by keeping it at a low simmer. Be sure not to use high heat or the cream will scorch and have a burnt flavor and smell. Then, using a sauté pan: Add a tablespoon of olive oil and sweat the minced garlic and onion. Add the spinach and quickly wilt. (Remember, it doesn’t need to be fully cooked!) Add the chopped lobster meat and stir until it is warmed up and add the tablespoon of butter and the lobster flavored cream. In a large pot of boiling water, cook the fresh linguine for approximately 30 seconds until it is cooked. Combine the freshly cooked pasta with the lobster and cream and mix until it is fully incorporated. To serve: In a bowl, twirl the pasta in the center creating a little well in the top to nestle the extra lobster and spinach from the pan. Shave fresh ricotta salata and garnish with minced chives and tarragon.


“Albacore season is a thing of beauty here in Oregon. We eagerly await the midsummer running right off the Oregon coast—just a short drive from wine country! Although our preparations of the beautiful fish are extremely varied, we have a tried-and-true staple that comes around every year. We make this dish with fresh coastal caught Oregon albacore, which we smoke in-house—a great method of preservation and quite simple to do. But if you’re unable to do the same when the tuna are running or you get the craving in the dead of winter then a high-quality canned substitute can work just as well. It is imperative to use the highest quality you can find, small day boat operations often team up with canneries to produce a superior product that will give you a premium dining experience—right from the comfort of your home. To truly maximize the seasonal beauty, I highly recommend putting a nice thick cut heirloom tomato in the middle of the melt to add an extra depth of flavor and further enhance the summertime dining bliss. A perfect time to enjoy this is during the summer when you’re able to grow the fresh herbs required right outside your kitchen window.” —Chris Smith, executive chef at The Allison Inn & Spa (Newberg, Oregon)


1 lb. smoked Oregon albacore yuna

½ small red onion, small diced

1 stalk celery, small diced

3 tbsp. capers

1 tbsp. fresh dill, finely minced

1 tbsp. fresh tarragon, finely minced

1 tbsp. fresh chives, finely minced

¾ cup Mayonnaise or fresh aioli

1 tbsp. Dijon mustard

1 lemon zest

8 slices provolone

4 thick-cut slices of hearty French-style Levain or sourdough

Olive oil

Lemon juice, salt, and black pepper to taste

Directions: On a foil-lined baking sheet place the slices of bread, drizzle with olive oil, and bake at 400 degrees until toasted. Meanwhile mix all the other ingredients, minus the cheese together and season to taste, you will want the mixture a little on the wetter side, but dry enough that it holds together. Remove bread from oven and top with the tuna mixture. Top with provolone and broil until warmed through and cheese is golden. Enjoy responsibly with a knife and fork—or lots of napkins! You can easily replace the fresh coastal caught Oregon albacore with a high-quality canned tuna, and if unsmoked achieve the same result through using a smoked provolone cheese, which should be readily available at many delis.